A couple of nights ago I made a roast chicken on a bed of root vegetables. I decided to try using rutabaga for the first time, and though the flavor was quite good, their texture was less starchy than I expected -- a little beet-like, in fact. They were in an oven at pretty high heat for over an hour and it seemed to me that they were as cooked as they were going to get, but I'm not totally sure what the cooked texture is supposed to be like so I didn't know if they were undercooked or not. I know they're related to turnips, but I'm not terribly experienced with turnips either so I can't really go by that. Help?
You deserve a cookie.